Ingredients
The following ingredients have 4 Servings
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 2 large cloves garlic
- 1/4 cup lime juice
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground cumin
- 3 tablespoons dark brown sugar
- 2 pounds inside skirt steak (cut into 3 equal pieces)
- 1 red bell pepper (sliced into strips)
- 1 yellow bell pepper (sliced into strips)
- 1 onion (sliced)
- Garlic salt
- Tortillas
- Fresh chopped tomatoes
- Greek yogurt (mixed with juice from 1/2 a lime)
- Monterey Jack cheese (shredded)
- Cilantro (for garnish)
Instruction
- In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
- Heat a grill on high. Add steak to grill, and cook for approximately 5 minutes per side for medium rare. Remove and tent with foil; let rest for ten minutes (definitely at least 5).
- Meanwhile, heat a pan over med high/high heat. Add a small amount of vegetable oil to the pan and add peppers and onions to pan. Cook until vegetables begin to soften. Season with 1/2 tsp garlic salt and pepper. Keep warm. Heat tortillas on grill, 1 min per side with grill on low.
- Slice skirt steak against the grain and serve with peppers and onions, yogurt, tomato, cheese and cilantro.
